Easy Pesto Potato Salad

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cuisine: American

Courses: Side Dish

Difficulty: Beginner

Servings: 10

Calories: 254

Best Season: Suitable throughout the year

Dietary: Gluten Free, Pescatarian, Soy Free, Vegetarian

Ingredients

2 1/2 lbs. baby yellow potatoes (cut into quarters)
1/4 cup olive oil (organic, extra virgin)
1 lemon (zest of one large lemon)
1/2 lemon (juice of 1/2 a large lemon)
3 tbsp. mayonnaise (organic; I use Primal Kitchen as a healthy option)
1 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)
1 cup pesto (organic; try my homemade pesto!)

Instructions

1
Bring a large pot of water to a boil. Add in the potatoes and boil for 20 to 25 minutes, or until the potatoes can be pierced with a fork easily.
2
Drain the potatoes and run cool water over the potatoes.
3
In a large, combine the cooked potatoes, olive oil, lemon juice, lemon zest, mayo, salt, pepper, and pesto. Toss until the potatoes are fully coated and everything is mixed thoroughly.
4
Chill the potato salad for at least one hour before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 254kcal

% Daily Value *
Total Fat 19g30%
Saturated Fat 2.8g14%
Cholesterol 7.8mg3%
Sodium 373.9mg16%
Total Carbohydrate 19.3g7%
Dietary Fiber 0.1g1%
Sugars 1.3g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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Please note that my nutrition label is approximate and can have slight rounding.

Keywords: pesto, potatoes, side dish